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Currant Scones

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  Currants 1⁄2 Cup (8 tbs), dried
  Whole wheat flour 1 3⁄4 Cup (28 tbs), sifted
  Baking powder 1 Tablespoon
  Butter 1⁄4 Cup (4 tbs)
  Milk 1⁄3 Cup (5.33 tbs)
  Honey 3 Tablespoon
  Egg 1 , beaten

Preheat oven to 450°F.
Butter a baking sheet.
Place currants into a small bowl, cover with boiling water and set aside to plump for 15 to 20 minutes.
Sift together flour and baking powder 3 times.
Place into a large bowl.
With a pastry blender or 2 knives, cut butter into flour until mixture has a mealy consistency.
Drain currants, and add to flour mixture, stirring to blend.
Pour milk into a small bowl.
With a fork, beat in honey.
Add to flour mixture, stirring just until moistened.
With floured hands divide dough into 4 equal parts.
On a floured surface, pat each piece of dough into a 5-inch round.
Place on prepared baking sheet, and cut each round into 4 pieces, as you would slice a pie, cutting all the way through, but not separating them.
Brush egg on top and sides of dough.
Bake on middle shelf of oven for 10 minutes, or until golden.

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